I roasted pecans once for a pretzel turtle recipe. The pecans went on top of and pressed into a square pretzel topped with a caramel Rollo that had been baked in the oven at 300°F for four minutes so that they were soft.

Recipe turned out fine, but I didn't notice a difference between the batch that I separately roasted and those where I just put the raw pecan half on top of the Rollo and pretzel and stuck in the oven.

:>D indeed. No, I don't preheat the 1600. I think the 1600 is the best almond roaster in the world for under $300! :)

Door opening trick: I usually do this when using (P1), for about 8 seconds, for a couple of times. But nowadays I seem to have a good handle on (P2) and it is "my" preferred profile for most of the roasts.

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